I share the simple Risotto Ingredients that produce creamy Arborio rice simmered with broth, onions, garlic, thyme, and Parmesan in just 40 minutes.

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I love a risotto that makes you look like a genius and takes almost no babysitting, and this one is exactly that. With creamy arborio rice that swallows flavor and a flourish of Parmesan cheese it feels indulgent without being fussy.

I still get questions about Risotto Ingredients and even What Protein Goes With Risotto so I kept the idea simple, curious and forgiving. You’ll find small tricks that save time and give that silky finish, and honestly sometimes it comes out wonky but still delicious, which is kind of the point right?

Ready in about 40 minutes.

Ingredients

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Arborio rice: starchy short grain, loads of carbs so risotto turns creamy, it’s clingy.
Broth: savory base, adds some protein and electrolytes, watch the salt though.
Olive oil: healthy monounsaturated fats, fruity touch, helps sauté without overpowering.
Butter: gives silkiness and richness, more saturated fat so use a little.
Onion: when cooked adds sweetness and fiber, builds savory depth and body.
Garlic: punchy aromatics and antioxidants, keeps flavor zippy not sweet, be gentle.
White wine: acid brightens the dish, deglazes pan, lends subtle fruity notes.
Parmesan: umami rich, adds salt and protein, melts into creamy savory finish.

Ingredient Quantities

1 1/2 cups arborio rice (about 300 g)

4 to 5 cups hot low sodium chicken or vegetable broth (1.0 to 1.25 L)

2 tablespoons extra virgin olive oil

3 tablespoons unsalted butter divided

1 small yellow onion finely chopped (about 1 cup)

2 cloves garlic minced

1/2 cup dry white wine (120 ml)

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 cup freshly grated Parmesan cheese (about 100 g) plus extra for serving

Kosher salt to taste

Freshly ground black pepper to taste

2 tablespoons chopped fresh parsley optional

How to Make this

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1. Heat 4 to 5 cups of broth in a saucepan and keep it at a bare simmer so it’s hot the whole time.

2. In a large heavy pan heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat, add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.

3. Add the minced garlic and thyme, cook 30 seconds until fragrant, then stir in the 1 1/2 cups arborio rice so each grain is coated and slightly toasted, 1 to 2 minutes.

4. Pour in 1/2 cup white wine and stir until the wine is mostly absorbed.

5. Add a ladleful (about 1/2 cup) of hot broth to the rice and stir until absorbed, then repeat adding ladlefuls and stirring frequently. Keep the heat at a gentle simmer and be patient, this takes about 18 to 20 minutes total; the rice should be creamy on the outside and just a little firm in the center.

6. Use about 4 cups broth for firmer risotto or up to 5 cups for looser, creamier risotto, and dont add salt early since the broth and Parmesan are salty.

7. When the rice is al dente and nice and creamy, remove from heat and stir in the remaining 2 tablespoons butter and 1 cup freshly grated Parmesan until melted and silky; season with kosher salt and freshly ground black pepper to taste.

8. If it seems too thick, loosen with a splash of hot broth; let rest 1 minute so it all comes together.

9. Stir in 2 tablespoons chopped parsley if using, taste again and adjust seasoning.

10. Serve immediately with extra grated Parmesan and more black pepper, risotto waits for no one so have plates ready.

Equipment Needed

1. Medium saucepan to keep 4 to 5 cups of broth hot at a bare simmer
2. Large heavy bottomed skillet or sauté pan for toasting and cooking the rice
3. Long handled wooden spoon or heatproof silicone spatula for constant stirring
4. Ladle about a half cup to add the broth in increments
5. Chef knife for chopping onion garlic and parsley
6. Cutting board
7. Measuring cups and spoons for rice wine and butter
8. Box grater or microplane for freshly grated Parmesan
9. Warm shallow bowls or plates for serving, plus forks or spoons

FAQ

Q: Can I skip the white wine or use something else?

A: Yes you can skip it. Use another 1/2 cup of hot broth or a splash of white wine vinegar or lemon juice for brightness. Wine adds acid and depth but the risotto will still be very good without it.

Q: How much broth do I really need and why should it be hot?

A: Plan on 4 to 5 cups of hot broth. Start with 4 cups and add more if needed. Hot broth keeps the cooking temperature steady so the rice cooks evenly and releases its starch for that creamy texture.

Q: Do I have to stir the risotto nonstop?

A: No you dont have to stir every second, but stir often enough so the rice doesnt stick and so it releases starch. Stirring helps make it creamy but long pauses are fine as long as you watch it and add broth gradually.

Q: How do I know when the risotto is done?

A: The rice should be tender on the outside with a tiny bite in the center and the whole dish should be creamy not soupy. Taste it at about 18 minutes. If it needs more time add a splash more broth and cook a minute or two more.

Q: Can I make this ahead or freeze leftovers?

A: You can make it a few hours ahead and keep it covered in the fridge. To serve gently reheat with a splash of broth or water and stir in a little extra butter or cheese to revive creaminess. Freezing is not great because the texture changes but you can if needed.

Q: How do I make this vegan or vegetarian?

A: Use vegetable broth, swap butter for olive oil or a vegan butter, and use a vegan parmesan or nutritional yeast in place of the cheese. The finish wont be exactly the same but still tasty and creamy.

Easy Risotto Recipe Substitutions and Variations

Arborio rice: swap with Carnaroli or Vialone Nano (best choices for risotto), or use short grain sushi rice in a pinch; use the same volume but watch cooking time since absorption differs.
Low sodium chicken/vegetable broth: replace with water plus 1-2 tsp concentrated bouillon or Better Than Bouillon, or use mushroom or beef stock for a deeper flavor; taste and cut back on added salt.
Dry white wine: use dry vermouth in the same amount, or replace with 1/2 cup extra hot broth plus 1 tbsp lemon juice or 1-2 tsp white wine vinegar if you need a non alcoholic acid hit.
Parmesan cheese: swap with Pecorino Romano (saltier, sharper so use a bit less), or Grana Padano for a milder option, or nutritional yeast for a dairy free version and then adjust salt to taste.

Pro Tips

– Keep the broth piping hot the whole time. Adding cold or even warm broth messes with the rice cooking and makes the texture uneven, so ladle from a simmering pot and top it up as needed.

– Toast and coat the grains before you start adding liquid, but dont let them brown. That little toasting gives a subtle nutty flavor, and oil + butter help them release starch so you get a creamy risotto without turning mushy.

– Stir often but dont obsess. Vigorous, frequent stirring helps release starch and prevents sticking, but you dont have to whisk nonstop. Scrape the pan bottom with each stir so nothing catches or burns.

– Hold back on salt until the end. Your stock and Parmesan add a lot of salt, so finish with butter and cheese off the heat, taste, then adjust. If it looks too thick at the end, loosen with a splash of hot broth, not cold water.

– If you need to pause or reheat, keep it loose. Spread the risotto into a shallow dish to cool slightly, then rewarm gently with hot broth while stirring. Leftovers also make killer arancini, so dont be afraid to transform it.

Easy Risotto Recipe

Recipe by Francis Mead

0.0 from 0 votes

I share the simple Risotto Ingredients that produce creamy Arborio rice simmered with broth, onions, garlic, thyme, and Parmesan in just 40 minutes.

Servings

servings

Calories

574

kcal

Equipment: 1. Medium saucepan to keep 4 to 5 cups of broth hot at a bare simmer
2. Large heavy bottomed skillet or sauté pan for toasting and cooking the rice
3. Long handled wooden spoon or heatproof silicone spatula for constant stirring
4. Ladle about a half cup to add the broth in increments
5. Chef knife for chopping onion garlic and parsley
6. Cutting board
7. Measuring cups and spoons for rice wine and butter
8. Box grater or microplane for freshly grated Parmesan
9. Warm shallow bowls or plates for serving, plus forks or spoons

Ingredients

1 1/2 cups arborio rice (about 300 g)
4 to 5 cups hot low sodium chicken or vegetable broth (1.0 to 1.25 L)
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter divided
1 small yellow onion finely chopped (about 1 cup)
2 cloves garlic minced
1/2 cup dry white wine (120 ml)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 cup freshly grated Parmesan cheese (about 100 g) plus extra for serving
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley optional

Directions

Heat 4 to 5 cups of broth in a saucepan and keep it at a bare simmer so it's hot the whole time.
In a large heavy pan heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat, add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.
Add the minced garlic and thyme, cook 30 seconds until fragrant, then stir in the 1 1/2 cups arborio rice so each grain is coated and slightly toasted, 1 to 2 minutes.
Pour in 1/2 cup white wine and stir until the wine is mostly absorbed.
Add a ladleful (about 1/2 cup) of hot broth to the rice and stir until absorbed, then repeat adding ladlefuls and stirring frequently. Keep the heat at a gentle simmer and be patient, this takes about 18 to 20 minutes total; the rice should be creamy on the outside and just a little firm in the center.
Use about 4 cups broth for firmer risotto or up to 5 cups for looser, creamier risotto, and dont add salt early since the broth and Parmesan are salty.
When the rice is al dente and nice and creamy, remove from heat and stir in the remaining 2 tablespoons butter and 1 cup freshly grated Parmesan until melted and silky; season with kosher salt and freshly ground black pepper to taste.
If it seems too thick, loosen with a splash of hot broth; let rest 1 minute so it all comes together.
Stir in 2 tablespoons chopped parsley if using, taste again and adjust seasoning.
Serve immediately with extra grated Parmesan and more black pepper, risotto waits for no one so have plates ready.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.